Easy Oatmeal Cookies
User Reviews
5
Easy Oatmeal Cookies
Description
Easy Oatmeal Cookies combine brown sugar and unsalted butter beaten into a fluffy base with an egg and vanilla for flavor and moisture. They include all-purpose flour, baking soda, baking powder, salt, and a generous amount of old-fashioned oats to give each cookie a chewy texture. After shaping into dough balls, they bake until the edges gently brown and centers set, producing cookies with a balanced sweetness and satisfying chew.
The method requires beating the butter and sugar well for lightness, then mixing in the dry ingredients followed by oats. Rolling the dough into uniform balls ensures even baking with spacing on the sheet to allow spreading. Cooling on a wire rack completes the process by letting cookies firm up without becoming hard.
These oatmeal cookies can be enjoyed plain or customized by adding nuts, raisins, or chocolate chips for additional flavor and texture variation. Their modest sweetness and chewy bite make them practical for everyday baking and treats.
The dough can be refrigerated for a day or two, and cookie balls can be frozen for longer storage, allowing baking on demand. Proper butter temperature and oat type affect the final cookie texture, with old-fashioned oats preferred for chewiness and quick oats yielding softer results.
Ingredients
- ¾ cups unsalted butter room temperature
- 1½ cups brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2¼ cups old-fashioned oats
Instructions
- Preheat the oven to 325°F and line your baking sheets with parchment paper.
- Add butter and brown sugar to the bowl of your stand mixer and beat at medium speed until the mixture is light and fluffy, around 2 minutes. Add the egg and vanilla and beat for another minute.
- Add flour, baking soda, baking powder, and salt. Mix until combined. Add the oats and combine. The mixture will be a little tacky, but you should be able to roll it into a ball in your hands without making a total mess. If it is too sticky, add 1 tablespoon of flour at a time until the mixture can be handled.
- Roll the dough into 1 to 1½ inch balls, using your hands, and place the balls on the prepared cookie sheet 2 inches apart.
- Bake for 10 to 14 minutes until the edges begin to brown and the centers are set. Transfer to a wire rack and let them cool completely.
Notes
- Refrigerate cookie dough covered for 1-2 days before baking or freeze formed dough balls for 3-6 months to bake fresh cookies later.
- Store baked cookies in an airtight container for 2-3 days, or freeze for 3-4 months to maintain freshness.
- Use old-fashioned oats for a classic chewy texture; quick oats will make softer cookies.
- Butter should be at room temperature to mix properly—too cold makes mixing difficult, too warm makes cookies spread too much.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 17mg | 6% |
| Sodium | 106mg | 4% |
| Potassium | 55mg | 1% |
| Sugar | 10g | 20% |
| Vitamin A | 150IU | 3% |
| Calcium | 19mg | 2% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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